Go Back
+ servings

Barley Greek Salad

Course: Salad
Cuisine: Greek
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 410kcal
A fresh, vibrant vegetarian salad with summer Mediterranean flavors - This Barley Greek Salad is quick to make, great on its own and simply amazing with any grilled fish or meat!
Print Recipe


  • 250 g pearl barley rinsed
  • 1 cucumber peeled
  • 150 g feta cheese
  • 250 g mini tomatoes or cherry tomatoes
  • 3 spring onions
  • a bunch of basil and thyme leaves
  • sea salt & pepper to taste

For the Lemon & Honey dressing:

  • 2 tbsp fruity extra-virgin olive oil
  • juice and zest of 1 unwaxed organic lemon
  • 1 tsp high-quality honey
  • sea salt and pepper to taste


  • Boil the barley for about 15-20 mins in a pot of lightly salted water until tender, but still al dente.
  • Transfer into a colander and cool under fresh running water, then drain well.
  • While the barley cooks, prepare the remaining ingredients: chop the cucumber and feta into cubes, halve the tomatoes, slice the spring onions and mince the fresh herbs.
  • For the honey & lemon dressing: simply put all the ingredients into a jar, close the lid and shake until well combined.
  • Combine all the ingredients together in a large bowl and season with extra salt and pepper if needed.


Storage Tips

This refreshing vegetarian salad keeps super well in the fridge, I usually make a big batch that lasts about 3-4 days. Store in an airtight container to retain its freshness.


Calories: 410kcal | Carbohydrates: 57g | Protein: 13g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 33mg | Sodium: 430mg | Potassium: 473mg | Fiber: 11g | Sugar: 6g | Vitamin A: 836IU | Vitamin C: 14mg | Calcium: 226mg | Iron: 2mg